Mary's Cast Iron Skillet Cornbread Good Recipes

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Mary's Cast Iron Skillet Cornbread

"Have been perfecting this cornbread recipe for years. My Southern own family does no longer like candy cornbread. It is hard to discover a exact recipe. Should be wet and buttery. Top with butter to serve."

Ingredients :

1 tablespoon vegetable oil
1 (14 ounce) can cream-fashion corn
1 half of cups self-growing yellow cornmeal
half of cup buttermilk
half of cup sour cream
half of cup Greek yogurt
2 eggs, overwhelmed
1/2 teaspoon salt
1/4 teaspoon floor purple chile pepper, or to flavor
1 tablespoon butter, or to taste

Instructions :

Prep : 10M	Cook : 8M	Ready in : 40M

Pour vegetable oil in a solid iron skillet; vicinity inside the oven. Preheat oven to four hundred degrees F (two hundred tiers C).
Mix cream-fashion corn, cornmeal, buttermilk, bitter cream, yogurt, eggs, salt, and purple chile pepper collectively in a bowl to form batter. Remove skillet from oven the usage of oven mitts; pour in batter.
Bake within the preheated oven until edges shy away from skillet, 30 to 40 minutes. Spread butter over top.

Notes :

Buttermilk may be substituted with milk, if desired.
Reynolds® Aluminum foil may be used to keep meals moist, prepare dinner it lightly, and make smooth-up less complicated.

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